cottage pie with vegetable mash topping

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Cottage pie with vegetable mash topping (serves 4):

1 onion, peeled & finely chopped

350g lean beef steak mince

400g sweet potatoes, peeled & cut into 4cm chunks

300g carrots, peeled & chopped

300g potatoes, peeled & cut into 4cm chunks

30g Butterlicious spread

380g Basics frozen British Garden peas

2 tablespoons olive oil

1 clove garlic, peeled & finely chopped

1 tablespoon tomato purée

1 teaspoon dried mixed herbs

200ml beef stock (1/2 stock cube)

Heat the oil in a pan and fry the onion for 5-10 minutes, until soft, adding in the garlic for the last minute. Turn the heat up to medium/high, add the mince and cook for 5 minutes. Stir through the tomato purée and mixed herbs, then pour in the stock. Bring to the boil, then simmer for 15 minutes, until thickened. Add the peas at the last minute.

Preheat the oven to 200ºC/180ºC fan/gas 6. Cook the sweet potatoes, potatoes and carrots in a pan of boiling water for 10 minutes, until soft. Drain and mash with the Butterlicious.

Spoon the mince mixture into a 1.5 litre-baking dish and top with the mash. Bake in the oven for 20 minutes until the top is crispy and browned.

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Big SpudI'm a cook, recipe writer and food lover. I've got a thing for making recipes anyone can try, inspired by the recipes of Jamie Oliver and the methods of Heston Blumenthal. Since 2007 I've been blogging about good things to cook and fun ways to cook them. Have a rummage and find something you want to cook today.

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